With its mixture of Sichuan chile chicken and pasta, this may well be the ultimate fusion dish. You can use Chinese noodles, of course, but the ease of spaghetti makes the dish more accessible. Plus, the spaghetti noodles work really well — they have the right amount of bite and the perfect texture to complement the chicken. Chinese noodles, if not cooked right, can get sticky and gluelike. Spaghetti is more forgiving.

Sichuan cuisine brims with pungent and spicy flavors, because of the liberal use of garlic and chile peppers. Tongue-numbing Sichuan peppercorns can be added with the other chiles, but we are not big fans of the spice and prefer to leave them out.

Sichuan chile chicken is a favorite at our house and serving it with spaghetti, instead of rice, mixes things up a bit. Add some greens like bok choy, broccolini or even Swiss chard or kale to the dish, for a one-dish meal, or serve some steamed greens on the side. Just be careful when frying the dried chile peppers. They can irritate your nose and make you sneeze. Enjoy the flavor the peppers infused into the dish, but don’t eat the peppers themselves unless you really like heat.

P.S. The leftovers make a great lunch the following day.

San Francisco food writers and moms Stacie Dong and Simran Singh’s blog, A Little Yumminess (http://alittleyum.com), focuses on family food adventures and recipes with a global twist.

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